| 壳聚糖溶液对豆腐保质期的影响 |
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| 引用本文： | 郑卫,田海娟,张传智.壳聚糖溶液对豆腐保质期的影响[J].粮食与油脂,2020,33(5):56-58. |
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| 作者姓名： | 郑卫 田海娟 张传智 |
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| 作者单位： | 吉林工商学院粮食学院,吉林长春 130507 |
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| 摘 要： | 研究不同浓度壳聚糖溶液对豆腐保质期的影响。研究得出:壳聚糖添加量在1%时豆腐的感官评分较高,可在72 h内有效延缓pH降低,降低水分活度至0.78,可抑制大肠杆菌的增长,延长豆腐保质期3 d。
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| 关 键 词： | 壳聚糖 保质期 豆腐 |
Research on the quality of tofu with chitosan solution |
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| ZHENG Wei,TIAN Hai-Juan,ZHANG Chuan-zhi.Research on the quality of tofu with chitosan solution[J].Cereals & Oils,2020,33(5):56-58. |
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| Authors: | ZHENG Wei TIAN Hai-Juan ZHANG Chuan-zhi |
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| Affiliation: | (Branch of Food Engineering,Jilin Business and Technology College,Changchun 130507,Jilin,China) |
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| Abstract: | The different concentration of chitosan solution on the shelf life of tofu was studied. The results showed that the sensory evaluation of tofu was higher when the chitosan additive amount was 1 %. It could effectively delay the reduction of pH and reduce the water activity to 0.78 within 72 h;meanwhile inhibit the growth of escherichia coli and prolong the shelf life of tofu for 3 d. |
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| Keywords: | chitosan shelf life tofu |
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